How to make it
5 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
5 minAdd the minced garlic
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
1 minStir in the raisins, balsamic vinegar, ketchup, Worcestershire sauce
Stir in the raisins, balsamic vinegar, ketchup, Worcestershire sauce, Dijon mustard, and black pepper.
Bring the mixture
Bring the mixture to a light boil, then reduce heat and simmer for 10-15 minutes until the raisins are plump and the sauce has thickened slightly.
15 minRemove from heat and let cool
Remove from heat and let cool for a few minutes. Carefully transfer the mixture to a blender and process until completely smooth.
A little kitchen wisdom
Store in an airtight glass jar in the refrigerator for up to 2 weeks. For a smoother texture, pass the blended sauce through a fine-mesh sieve.
